Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8881362 | Journal of Cereal Science | 2018 | 26 Pages |
Abstract
We examined the physicochemical and functional properties of whole grain flour (WGF) treated with ozone gas at 5â¯g/h for 0, 5, 15, 35, and 45â¯min. The water and oil absorption, swelling power, and solubility all increased significantly with increasing ozonation time, while the pasting properties showed significant decreases in peak viscosity, trough, breakdown, final, and setback viscosity values (all pâ¯â¤â¯0.05). Structural analysis revealed changes in the intensities of the O-H, C-H, and CH2 bending vibrations of protein side chains and lipids with increasing ozonation time. Ozone affected the mean particle size of WGF. Confocal laser scanning microscopy examination of WGF revealed remarkable differences between control and treated flours.
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Authors
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Abdellatief A. Sulieman, Khalid Mohammed, Hui-Ming Zhou,